Leftover Turkey Wild Rice Soup (Dairy Free + Gluten Free)

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This Leftover Turkey Wild Rice Soup is a perfect use of leftovers after Thanksgiving. I also added some cooked Bacon and made a Cashew Cream to keep this Dairy and Gluten Free! This could be the best Wild Rice Soup I have ever had!


  • 34 cups Leftover Cooked Turkey
  • 34 slices thick cut Bacon
  • 8 cups Turkey or Chicken Broth
  • 3 medium Carrots chopped
  • 3 Celery Stalks chopped
  • 1 Sweet Onion chopped
  • 4 Cloves Garlic finely chopped
  • 1 cup uncooked Wild Rice
  • 1 tsp dried Parsley
  • 1 tsp dried Thyme
  • 1 tsp dried Sage
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 8 oz Baby Bella Mushrooms sliced
  • 1 cup Raw Unsalted Cashews


  1. Place Cashews in a heat safe dish and cover them with boiling water
  2. Set aside, this will be used to make the cream later (they need to soak for at least 30 min so it’s timed perfectly while the soup is cooking)
  3. Add Bacon to 6 quart Dutch Oven and heat over med heat on stovetop
  4. Cook until desired crispiness 5-10 min
  5. Remove Bacon and place on paper towels to drain, once cooled cut into bite size pieces
  6. Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic
  7. Sauté 3-4 minutes
  8. Add Wild Rice, Chicken Broth, and seasonings
  9. Cover and simmer on med/low heat for 30 minutes stirring occasionally
  10. Add Cashews and the water they were soaking into a Vitamix or high speed blender
  11. Blend until creamy
  12. Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done
  13. Taste and add more Salt or Pepper to your liking
  14. Enjoy!


I used homemade Turkey Broth, if you use store bought the nutritional value will be different for the sodium.

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